M/M thelostverse's Anniversary Dinner

Topolobampo, Chicago
Tasted Saturday, August 17, 2013 by AllRed with 451 views

Introduction

Mr. & Mrs. thelostverse were celebrating their anniversary at Topolobampo. Luckily for us, they made a reservation for four and asked us to join them. We opted for the tasting menus with wine pairings. I went with the "Topolo Classics" and Domino the "Yucatan: Earth, Smoke & Fire." This was a wonderful evening, and I look forward to going back to Topolo. Happy anniversary M/M TLV, and thank you for including us!

Flight 1 - I. Classics (1 Note)

Ceviche of Ipswich razor clam & Baja bay scallop, spicy Tamazula hot sauce, garlic chives & flowers, sorrel, charales.

  • 2011 Tangent Grenache Blanc Paragon Vineyard 88 Points

    USA, California, Central Coast, Edna Valley

    Pale color. Aromas of lemon, minerals, flowers and dried grasses. Flavors of apple, florals, citrus and white peach with bright acidity. A nice pairing as the wine tones down the garlic and balances the flavors in the dish.

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Flight 2 - I. Yucatan (1 Note)

Roasted local heirloom carrots, guero chile escabeche (olive oil, cava vinegar, allspice, charred garlic), Luque olives, smoky shaved bonito.

  • 2011 Mahi Sauvignon Blanc 87 Points

    New Zealand, South Island, Marlborough

    Notes of clay, peach and limestone with cat urine overtones. Lime dominates the palate.

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Flight 3 - II. Classics (1 Note)

Slow-smoked wild Alaskan sable, Nichols Farm arugula, sun gold tomatoes, slivered nopales, charred knob onion, avocado vinagreta, smoke.

Flight 4 - II. Yucatan

Crispy veal sweetbreads with recado blanco (sweet & savory spices, sweet roasted garlic), chiltomate salsa, Green Acres shaved radish, Bayless Garden Yucatecan oregano, nixtamal crisp.

Domino's wine pairing: 2011 Tangent Grenache Blanc Paragon Vineyard

Flight 5 - III. Classics (1 Note)

Pan-roasted Alaskan halibut, Maine lobster "torchon," creamy squash blossom pipian (pumpkin seeds, poblano chile, white wine, saffron), corn two ways, charred baby squash, wild-harvested greens.

Flight 6 - III. Yucatan (1 Note)

Achiote-marinated Cape Cod striped bass grill-roasted on banana leaf, "liquid" Yucatecan rice, salpicon (red onion, green chile, green coriander, sour orange), garlicky farmer's market pea shoots & flowers.

Flight 7 - IV. Classics (1 Note)

Wood-grilled 28-day-aged prime ribeye & seared foie gras in classic Oaxacan black mole (chilhuacle chiles & 28 other ingredients), corn husk-steamed chipil tamal, unctuous black beans, smoky green beans.

  • 2006 Bodega Benegas Benegas-Lynch Meritage Libertad Vineyards 90 Points

    Argentina, Mendoza

    A blend of 30% Cab Sauv, 50% Cab Franc, 15% Merlot and 5% Petit Verdot from 50-120 year old vines, spending 18 months in French oak. Aromas of herbs, vanilla, dark fruit and coffee. Medium tannins with flavors of red currants and blackberry. Long finish.

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Flight 8 - IV. Yucatan (1 Note)

Black bean-braised Gunthorp pork shoulder, rich pan juices, suckling pig ham, heirloom Mexican ayocotes, molcajete salsa, quelites (wild-harvested greens), crunchy garnishes.

Flight 9 - V. Classics (1 Note)

Warm chocolate mesquite cakes, Mexican vanilla bean ice cream (infused with aromatic rosita de cacao), sweet masa pudding (nicuatole), toasted almond, cocoa nibs, masa crisps.

Flight 10 - V. Yucatan (1 Note)

Luscious swirls of coconut horchata sorbet, sticky coconut pudding, coconut water ice, crispy rice, tender young coconut.

  • 2012 Vietti Moscato d'Asti 90 Points

    Italy, Piedmont, Asti, Moscato d'Asti

    Cherry, honey and citrus blossom aromas. Flavors of fruit cocktail syrup, pineapple, pear syrup. Nice finish.

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